Grapevine Magazine Issue 3

POLO CLUB RESTAURANT Starter Pepper crusted, baked goats cheese, croute, green salad, beetroot and apple salsa Pepper crusted, baked goats cheese, croute, green salad, beetroot and apple salsa R 60 R55 The Tokyo Plate: sushi rice, tempura style prawn, seared tuna, avocado, pickledsushi rice,wasabi style prawn, seared tuna, The Tokyo Plate: ginger, tempura R 60 R70 Beef carpaccio, rocket, aged parmesan, olive oil, deep fried Beef carpaccio, rocket, aged parmesan, olive oil, deep fried capers capers R70 Aubergine croquettes, sweet potato crisps, leaf leaf Auberginecroquettes, sweet potato crisps, babybabysalad,salad, tarragon tarragonaioli aioli R 70 R65 avocado, pickled ginger, wasabi Mediterranean vegetable and feta bakedCabernet Franc phyllo parcel Mediterranean vegetable and feta baked phyllo parcel 0 201 Salads R75 R R55 70 R45 R45 R45 R79 R75 Panzanella: marinated fresh tomatoes, sundried tomatoes, chunky croutons, basil, rocket, olive oil, bocconcini R 60 Avocado, soft poached egg, aged parmesan, dressed greens, crispy bacon, tomato R 55 R125 Polo Club salad, parsley vinaigrette Ingredients in salad may vary as some are from our own garden Chicken: Warm calamari salad: crispy salt and pepper squid, halloumi, peppadews, wilted spinach R95 R45 R65 R145 R65 R135 Mains Chicken Schnitzel, sweet potato rosti, seasonal vegetables, blue cheese and vodka sauce Line fish Preparation depends on the fresh fish available (please ask your waiter) Pork neck, roasted carrot puree, deep fried feta, poppadum, creamy masala sauce, fresh coriander R145 R90 R145 R120 R95 R125 R169 Lamb rump, pommes Anna, fine beans, bone marrow jus R159 R90 Duck breast, fennel, tempura style tender stem broccoli, almond honey and vanilla jus R145

Grapevine Magazine Issue 3 | Page 36